Friday, October 9, 2015

Bunt Style Magge Ghashi

This is one of the fab curry which my amma (mom ) used to prepare and absolutely used to adore it with papad and Rice....simply fab !


1 Med Sized Magge / Mangalore Sauthekai/ Mangalore Cucumber

2 onion

2 sprig curry leaves

small piece of jaggary

salt to taste

1 cup coconut

5-6 Red chillies

1 tsp coriander seeds

1/2 tsp methi seeds

1/2 tsp Jeera / Cumin seeds

1/2 tsp mustard seeds

For tadka

1 pod of Garlic (10-12 seeds of garlic ) ( I had big pods so had sliced it )

1/2 tsp mustard seeds

1 sprig of curry leaves

1/2 tsp haldi


  • Cut Magge/ Mangalore cucumber discard the seeds and cut into cubes and keep aside.
  • Pressure cook Magge/ Mangalore cucumber with onion, curry leaves, salt and small piece of Jaggery to one whistle till cooked . ( Don't keep too long as it gets cooked v quickly ). (Don't discard the water). Take this out in a pan along with the water and keep aside.
  • In Pan put coconut oil fry coriander seeds, methi, Jeera, Mustard seeds, Red chillies fry spices lightly in oil till they are very aromatic and nice . Now add the scraped coconut and fry well along with the spices till coconut turns brown.
  • Grind all the above spices with roasted coconut nicely to a fine paste adding water to make it a thick and v smooth paste.
  • Put this paste to the boiled Cucmber and bring to a boil . Add salt to taste.
  • For Takda : Take oil  add rai when splutters add garlic and fry till golden brown add haldi then add curry leaves and pour on the ghashi.
  • Too good and fab to have it with Rice :)

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